Chicken Puttanesca
If you’re looking for a dish that delivers on flavor without a lot of fuss, Chicken Puttanesca is your answer. This Italian-inspired recipe combines the rich, savory flavor of chicken thighs with briny olives, capers, and the aromatic goodness of garlic and anchovies. It’s the kind of meal that feels special but comes together quickly enough for a weeknight dinner. Let’s dive into why you’ll want to keep this recipe in your rotation!
Why You’ll Keep Making It
Chicken Puttanesca is not just delicious; it’s also incredibly versatile. The combination of ingredients creates a complex flavor profile that surprises and delights with every bite. Chicken thighs remain juicy and tender, while the robust sauce, infused with garlic and anchovies, provides a savory kick. Plus, it’s a one-pot meal, making cleanup a breeze. Whether you’re feeding a family or hosting friends, Chicken Puttanesca is sure to impress.
What You’ll Need
- 3 pounds bone-in, skin-on chicken thighs: The star of the dish, providing rich flavor and texture.
- Kosher salt: To taste, enhancing all the flavors.
- 2 tablespoons olive oil: For searing the chicken and adding richness.
- 6 cloves garlic: Thinly sliced for a fragrant base.
- 4 anchovy fillets: Or 2 teaspoons of anchovy paste for umami depth.
- 1 teaspoon crushed red pepper flakes: Adjust to your spice preference.
- 2 tablespoons tomato paste: For added depth and sweetness in the sauce.
- 1 cup kalamata olives: Pitted, adding a briny contrast.
- 14.5 ounces diced tomatoes: One can, for a juicy tomato base.
- 2 tablespoons capers: Drained, bringing a tangy kick.
- 2 bay leaves: For aromatic flavor.
- 1 cup low-sodium chicken broth: Or water, to simmer everything together.
What’s in the Gear List
- Large skillet: Essential for browning the chicken and simmering the sauce.
- Wooden spoon: Perfect for stirring and scraping up those tasty bits.
- Meat thermometer: To ensure the chicken is cooked perfectly.
- Cutting board and knife: For prepping your ingredients.
- Measuring cups and spoons: For accurate ingredient measurements.
Chicken Puttanesca, Made Easy
Step 1: Prepare the Chicken
Start by patting the chicken thighs dry with paper towels. This ensures a nice sear. Season both sides generously with kosher salt.
Step 2: Sear the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear them for about 5-7 minutes until the skin is golden brown and crispy. Flip them over and cook for an additional 5 minutes. Transfer the chicken to a plate and set aside.
Step 3: Sauté the Aromatics
In the same skillet, reduce the heat to medium. Add the sliced garlic and anchovy fillets. Cook for about 2-3 minutes until the garlic is fragrant and the anchovies have melted into the oil. Stir in the crushed red pepper flakes and tomato paste, cooking for another minute.
Step 4: Build the Sauce
Add the kalamata olives, diced tomatoes (with their juice), capers, bay leaves, and chicken broth to the skillet. Stir well to combine all the flavors.
Step 5: Return the Chicken
Nestle the seared chicken thighs back into the skillet, skin-side up. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
Step 6: Final Touches
Remove the bay leaves and adjust the seasoning with more salt if necessary. If you want a thicker sauce, you can simmer uncovered for an additional 5-10 minutes.
In-Season Flavor Ideas
- Fresh herbs: Add chopped parsley or basil for a burst of freshness.
- Seasonal vegetables: Stir in some spinach or kale for added nutrition.
- Cherry tomatoes: Use in place of canned tomatoes for a sweeter, fresher taste.
- Red wine: A splash can elevate the sauce and add complexity.
Pro Tips & Notes
- For a deeper flavor, marinate the chicken thighs in olive oil, garlic, and herbs for a few hours before cooking.
- Don’t skip the anchovies; they dissolve and add an incredible depth of flavor.
- Feel free to adjust the spiciness by adding more or fewer red pepper flakes.
- This recipe is great for leftovers, as the flavors develop even more when stored.
Keep It Fresh: Storage Guide
Leftover Chicken Puttanesca can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over medium heat until heated through. You can also freeze the dish for up to 3 months. Thaw overnight in the refrigerator before reheating.
Helpful Q&A
Can I use boneless chicken thighs instead?
Yes! Boneless chicken thighs can be used, but reduce the cooking time to about 20-25 minutes, as they cook faster than bone-in thighs.
What can I serve with Chicken Puttanesca?
This dish pairs beautifully with pasta, rice, or crusty bread to soak up the delicious sauce. A side of steamed vegetables or a fresh salad also complements it well.
Is there a vegetarian version of this dish?
Absolutely! You can replace the chicken with hearty vegetables like eggplant or mushrooms. Use vegetable broth and skip the anchovies for a plant-based version.
How do I know when the chicken is cooked through?
The internal temperature of the chicken should reach 165°F (75°C) for safe consumption. A meat thermometer is the best way to check.
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Serve & Enjoy
Once your Chicken Puttanesca is ready, serve it hot, garnished with a sprinkle of fresh herbs if desired. The combination of savory chicken, tangy sauce, and salty olives creates a dish that’s simply irresistible. Pair it with your favorite side, and you have a meal that’s sure to satisfy your taste buds and keep you coming back for more.
Chicken Puttanesca is more than just a recipe; it’s a celebration of flavors that reminds you of cozy Italian evenings. Whether you’re cooking for family or entertaining guests, this dish brings warmth and comfort to the table. So, gather your ingredients, follow the steps, and get ready to indulge in a bowl of pure deliciousness!
Chicken Puttanesca
Ingredients
Equipment
Method
- Start by patting the chicken thighs dry with paper towels. This ensures a nice sear. Season both sides generously with kosher salt.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear them for about 5-7 minutes until the skin is golden brown and crispy. Flip them over and cook for an additional 5 minutes. Transfer the chicken to a plate and set aside.
- In the same skillet, reduce the heat to medium. Add the sliced garlic and anchovy fillets. Cook for about 2-3 minutes until the garlic is fragrant and the anchovies have melted into the oil. Stir in the crushed red pepper flakes and tomato paste, cooking for another minute.
- Add the kalamata olives, diced tomatoes (with their juice), capers, bay leaves, and chicken broth to the skillet. Stir well to combine all the flavors.
- Nestle the seared chicken thighs back into the skillet, skin-side up. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
- Remove the bay leaves and adjust the seasoning with more salt if necessary. If you want a thicker sauce, you can simmer uncovered for an additional 5-10 minutes.
Notes
- For a deeper flavor, marinate the chicken thighs in olive oil, garlic, and herbs for a few hours before cooking.
- Don’t skip the anchovies; they dissolve and add an incredible depth of flavor.
- Feel free to adjust the spiciness by adding more or fewer red pepper flakes.
